Egg Nog

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Homemade Christmas egg nog - delicious spiked or plain!

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Egg Nog
SO much better than store-bought!
Servings
cups
Ingredients
Servings
cups
Ingredients
Instructions
  1. Combine eggs, sugar, milk and salt in the top of a double boiler with simmering water.
  2. Heat, stirring constantly, until mixture coats the spoon.
  3. Remove from heat, stir in the cream, vanilla and nutmeg.
  4. Chill overnight and serve cold. Garnish each cup with a pinch of freshly grated nutmeg. Spike with brandy or whiskey, if desired.
Recipe Notes

If you overcook the egg nog and it isn't completely smooth, just use a stick blender to smooth it out. It won't affect the taste.

It's important to chill the egg nog for several hours before serving it. The flavors really come together and taste like the real deal. It's good right off the stove, but so much better after a few hours in the fridge.

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Mexican Chilaquiles Recipe

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Chilaquiles has been called a simmered casserole. Made of tortilla chips simmered in salsa and topped with crema and cheese, this hearty Mexican breakfast dish is a favorite of many.

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Chilaquiles, Mexican Recipe
Cook Time 5 minutes
Servings
people
Ingredients
Cook Time 5 minutes
Servings
people
Ingredients
Instructions
  1. Combine salsa and chicken broth in skillet.
  2. Submerge tortilla chips in mixture. Add chicken and epazote, if desired.
  3. Simmer over medium-low heat about 5 minutes until tortillas are soft but not mushy.
  4. Serve warm drizzled with Mexican crema and sprinkled with diced onions and crumbled queso fresco. Top with eggs cooked any style, or serve the cooked eggs on the side.
Recipe Notes

Caution: chilaquiles are easy to overcook, watch them closely while they simmer. It’s better to serve them slightly undercooked than overcooked.

You can substitute sour cream thinned with a little cream for the Mexican crema.

Instead of salsa verde, you can use red, tomato-based salsa.

Instead of queso fresco, use shredded Monterey Jack.

Additional toppings: sliced avocado, chopped cilantro, or pico de gallo.

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Czech Apple Strudel (Jablečný Štrudl) Recipe

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Delicious apple strudel (Jablečný Štrudl) recipe from my Czech friend in Liberec. She is from a town whose name translates (very) loosely to "Apple-ville", so this is appropriate!

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Apple Strudel Recipe
Course Dessert
Cuisine Czech
Servings
Ingredients
Course Dessert
Cuisine Czech
Servings
Ingredients
Instructions
  1. Preheat oven to 350F.
  2. Peel and core the apples. Grate on a box grater into a large bowl. Set aside.
  3. In a separate bowl, sift flour and baking powder together. Cut in chilled margarine.
  4. Beat one of the eggs together with the vinegar and water. Add to the flour mixture and knead the dough for about five minutes. It should be elastic and pull away from the bowl.
  5. Separate the dough into halves. On a floured board, roll out half the dough to about 1⁄4 inch thick and the diameter of a pie dish.
  6. Sprinkle with 1⁄2 cup breadcrumbs.
  7. Spread half the grated apples evenly on top.
  8. Sprinkle 1⁄2 cup sugar, 2 teaspoons cinnamon and 1⁄2 cup raisins on top.
  9. Starting with a long edge, roll the dough into a long tube. Seal the edges well and pinch the ends. Repeat with other half of dough.
  10. Place on a baking sheet seam side down. Pierce in several places with a fork.
  11. Beat the second egg and brush over the top. Bake for 30-45 minutes until golden. Serve hot or cold.
Recipe Notes

The dough or rolled strudel keeps in the refrigerator overnight for baking the next day.

Vanilla ice cream is an excellent pairing with this dessert.

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Matzo Brei Recipe, a Jewish Passover Breakfast Dish

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Traditional matzoh brei recipe for Jewish Passover. Contains the basic recipe plus lots of variations for any taste, savory or sweet. Make it for breakfast or as a side to another main course.

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Matzo Brei Recipe, a Jewish Passover Breakfast Dish
Cuisine Jewish
Prep Time 10 minutes
Cook Time 5 minutes
Servings
people
Ingredients
Cuisine Jewish
Prep Time 10 minutes
Cook Time 5 minutes
Servings
people
Ingredients
Instructions
  1. Break up matzoh crackers into 1-inch pieces or smaller and soak in warm water or milk for no longer than 30 seconds. Drain well. Alternatively, put matzoh pieces in a colander and pour about a quart of hot water over them.
  2. Lightly beat the eggs in a separate bowl.
  3. Whisk in 4 teaspoons milk, salt and pepper.
  4. Add softened matzoh pieces and stir well to coat.
  5. Heat a skillet over medium-high heat and add butter or oil.
  6. Add the matzoh mixture. You can add it altogether and stir during cooking to make something like scrambled eggs. Or you could add the matzoh in separate half-cupfuls and cook them like pancakes. Or you can cook the whole batch at once without stirring, but turn halfway through to make a large, omelette-like disk. In any case, cook until eggs are just cooked through. Remove to serving dish or plates.
  7. Serve warm or cold.
Recipe Notes

There are endless variations to matzoh brei. You can make it savory, as above, or sweet.

Making different-sized batches is easy: one egg per each matzoh cracker and season to taste.

Variations for savory: in addition to the salt and pepper, add a pinch of dried parsley, thyme or rosemary, or even a mixture of sauteed onions, mushrooms and herbs. This flavorful savory version can be used as a side dish similar to stuffing.

For sweet variations, omit pepper and add a teaspoon of vanilla extract and 1/4 teaspoon cinnamon. Serve with applesauce, a sprinkling of powdered sugar, grape jelly or some other kind of jam.

You could even go way off script and serve with hot sauce, though I don't think that's exactly traditional!

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Faschingskrapfen, German Filled Donut Recipe

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The traditional pastry for Germanys Mardi Gras, called Karneval or Fasching, is krapfen, or donuts. Made of yeast dough, they are fried and filled with apricot or rose hip jam. You can make them yourself with this recipe!

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Faschingskrapfen, German Filled Donut Recipe
Cuisine German
Servings
Ingredients
Cuisine German
Servings
Ingredients
Instructions
  1. Proof the yeast by combining it with the lukewarm milk and about 2 tablespoons of sugar. Mix well and place in a warm spot for 20 minutes. The yeast should become active and foam up, becoming what is called a sponge.
  2. While the yeast is doing its thing, combine the rest of the ingredients and whip til fluffy. Combine the yeast sponge with the flour and mix up a little. Add the egg mixture and mix well. Knead by hand for about 10 minutes or use a mixer with dough hooks for 5 minutes.
  3. Form a ball with the dough and leave it in the bowl. Cover with a clean kitchen towel and put in a warm place (about 85 degrees F) to rise for 20 minutes. If your kitchen is cold, warm the oven to 85 degrees F (30 C) and place the dough in there.
  4. Punch the dough down and knead by hand on floured board for about 5 minutes. Sprinkle with more flour and work it in by increments if dough sticks to your hand. Add milk by tablespoons if the dough is too dry and hard to knead.
  5. Form a ball and return the dough to the bowl. Cover with the towel and return to the warm spot for 60 minutes to rise a second time.
  6. Turn the dough onto a floured board and punch down again.
  7. Now there are two ways to proceed: One is to form balls with the dough that are about 2 inches in diameter. Roll the balls between your palms to eliminate any seams or folds. Seams and folds "bloom" in the oil and result in a misshapen Krapfen. Two is to press the dough into a flat sheet about 1/2 inch thick. Let it rest for about 10 minutes then use a cookie cutter or rim of a drinking glass to cut 4-inch disks. Reform leftover dough into a flat sheet and cut more disks until most of the dough is used up.
  8. Whether you form ball or disks, place the dough shapes on greased and floured sheets. Cover the dough with the kitchen towel and return to the warm place for another 30 minutes.
  9. Meanwhile bring a pot with 2-3 inches of oil, shortening or lard (old school, German style) to 338 degrees F (170 C). Carefully remove a ball or disk, whatever you decided, turn it over and place gently into the oil, bottom up.
  10. Fry 1-2 minutes then turn the donuts over and fry an equal amount of time on the other side. Properly risen dough should be so light that the donuts float, resulting in a white band around the middle. No white band means dense, overcooked donuts.
  11. Remove from oil to a plate lined with paper towels.
  12. There are two ways to glaze the Krapfen: One, roll the still-warm Krapfen in a plate of sugar. Two, sprinkle with powdered sugar, BUT WAIT UNTIL AFTER YOU FILL THEM.
  13. To fill: Load a baking syringe with jam and inject each donut with about 2 teaspoons of the sweet stuff. Then sprinkle with powdered sugar on both sides if you waited for that.
  14. Serve warm. Strong coffee goes well!
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Deviled Egg “Devil Chix” Recipe

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These devilish chicks will delight your crowd, whether for Easter, buffet table or game day. Traditional deviled egg recipe with a cute presentation.

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Deviled Egg "Devil Chix" Recipe
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Hard boil the eggs and let cool quickly in ice water. Change out the ice water when it gets warm. If you cool the eggs slowly, a greenish skin forms around the yolks inside.
  2. Peel the eggs and rinse. Pat dry.
  3. With a sharp paring knife, cut about 25% off the smaller end of each egg, revealing the cooked yolk.
  4. Carefully remove the yolks from the whites and put them in a separate bowl.
  5. Rinse and pat dry the whites. With your paring knife, cut around the edge of the small end of each egg in a zigzag pattern. Cut a small slice off the other end of each egg to make them flat so they will stand up on their own.
  6. To the egg yolks, add the mustard, mayo, relish, sugar, paprika, cayenne, salt and ground pepper. Mash the yolks with a fork and mix all ingredients well.
  7. Spoon 1/6 of the egg yolk mixture into each of the larger, upright white parts. Cap each with a jagged small piece, leaving part of the yolk mixture visible. Push two whole peppercorns into each visible yolk part for eyes and a small piece of carrot into each for a beak.
  8. Serve chilled on a bed of lettuce.
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Käsekuchen (German Cheesecake) Recipe

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This authentic German family recipe for cheesecake uses the European Quark instead of cream cheese for a moist, delicious dessert that is much lighter than American cheesecakes.

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Cheesecake (German Käsekuchen) Recipe
Course Brunch, Dessert
Cuisine German
Prep Time 40 minutes
Cook Time 60-70 minutes
Servings
cheesecake
Ingredients
Filling
Course Brunch, Dessert
Cuisine German
Prep Time 40 minutes
Cook Time 60-70 minutes
Servings
cheesecake
Ingredients
Filling
Instructions
Crust
  1. Preheat oven to 350 F (180 C). Grease a 10-inch (25 cm) springform pan with butter and coat with breadcrumbs.
  2. Slightly beat the egg. Cut it into ½ cup (113 g) butter and 2/3 cup (130g) sugar in a bowl.
  3. Put the flour in a separate bowl and pour the wet mixture over it. Combine well with your hands. Dough should be rather dry and form a ball.
  4. Press dough evenly into pan on bottom and around sides to ¼ inch (0.5 cm) thick.
Filling and Baking
  1. Beat all filling ingredients together until smooth.
  2. Pour filling into prepared crust. It’s fine if the batter rises above the crust on the sides of the pan.
  3. Bake 60 to 70 minutes or until a toothpick comes out clean when inserted into the middle.
  4. Let cool and release from pan. Serve warm or chilled.
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Meatloaf Recipe

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Savory delicious family-style meatloaf, perfect for Sunday dinner or any night of the week. Easy to make and serves 10-12 people, this recipe can be modified to serve more or less. Makes great leftovers and freezes well.

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Meatloaf Recipe
Course Main Dish
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 20 minutes
Servings
people
Ingredients
Tomato-Basil Glaze
Meatloaf
Course Main Dish
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 20 minutes
Servings
people
Ingredients
Tomato-Basil Glaze
Meatloaf
Instructions
Tomato-Basil Glaze
  1. Combine all glaze ingredients in a small saucepan. Simmer over medium-low heat until reduced by half. Cover and keep warm.
Meatloaf Proper
  1. Heat the oil in a skillet over medium heat. Saute the onions in the oil for 3 to 5 minutes until they begin to turn translucent. Add the garlic and saute another minute or so until the garlic is soft. Do not overcook. It's better to undercook a little so the cooking finishes in the oven. Remove from heat and let cool.
  2. Place all the meatloaf ingredients except the bacon in a large bowl.
  3. With your hands, combine everything well. Do not overwork; the meat should still look like ground meat, not a paste.
  4. Line a 9x13 baking pan with aluminum foil. Form a loaf with the meat approximately 7x11 inches in the pan, leaving at least an inch between the loaf and the pan on all sides for even cooking.
  5. Brush the loaf with half the glaze.
  6. Place the bacon strips in a single layer to cover the loaf.
  7. Place in a preheated 375 F oven and bake for 50 to 60 minutes. Use an instant-read thermometer to ensure that the internal temperature at the thickest part of the loaf is 160 F. Do not cook longer; overdone meatloaf is very tough.
  8. Remove from oven, cover and let rest for 20 minutes. Slice and serve with the rest of the glaze on the side.
Recipe Notes

Substitute 1/2 cup ketchup for the tomato-basil soup in the glaze, then just heat the mixture through instead of reducing it.

Typical sides are mashed potatoes and green beans.

 

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Spätzle (German Egg Noodles) Recipe

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Learn to make little homemade egg noodles: Spätzle. A specialty of Swabia in Bavaria and Austria. This recipe is an authentic Swabian family recipe. Serve them with stew or bake with cheese and onions for "German Mac and Cheese".

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Spätzle (German Egg Noodles) Recipe
Course Side Dish
Cuisine German
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Side Dish
Cuisine German
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Combine flour, salt and eggs in a large bowl and mix with dough hooks or hands. Add water 1/4-cup at a time, mixing well between additions, until proper consistency is reached. You probably don't need all the water. The dough should pull away from the sides of the bowl and be very wet and elastic and “come heavy off the spoon”: soll schwer vom Löffel reißen.
  2. Heat a large pot of well salted water to a boil. Place the Spätzle plane on top of the pot. Drop large spoonfuls of dough into the receptacle on the plane until it’s almost full.
  3. Hold the plane by the handle and move the receptacle back and forth across the top of the boiling water so it scrapes the dough back and forth. In the process, dough will be forced through the holes of the plane and drop in strands into the boiling water below.
  4. Cook one receptacle full of dough at a time. If the water stops boiling, allow it to come to a boil again before proceeding.
  5. The noodles are done when they come to the top and float for a minute or so. Remove from the pot with a large slotted spoon or mesh spider to a colander. Stir the colander occasionally to keep them from sticking while you finish cooking the rest of the dough.
  6. Serve warm immediately as a side dish or freeze.
Recipe Notes

Don't let your prep bowls and equipment dry out with the dough on them. The dough dries into a cement-like substance! Soak them while you eat and they will be easier to clean later.

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Potato Salad (Karren’s Famous) Recipe

posted in: Recipes | 4
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Potato Salad (Karren's Famous) Recipe
This is the potato salad from my childhood, when my grandma made it to accompany my grandpa's fish fry a few times each summer. Through experimentation, research and trial-and-error, I've tweaked the recipe over the years, and it's become even more of a crowd-pleaser. It's perfect for a pot luck or cookout.
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Fill a heavy pan with cold water and stir in 2 tablespoons of salt and a tablespoon of white vinegar. Put the cubed potatoes in the water as soon as they are cut. I leave the skins on my potatoes for texture and nutrition, but you can peel the potatoes if you want. The water should just cover the potatoes in the pot. When all the potatoes are in the water, turn on the heat to high and bring to a boil. As soon as the water boils, reduce heat to medium-low and continue cooking until potatoes are done and fork-tender. Do not overcook.
  2. While potatoes are cooking, make dressing by combining pickle relish, chopped onion, mayonnaise, pepper and mustard in a small bowl. Stir to combine.
  3. When potatoes are done, drain into a colander and rinse with cold water to stop cooking. Place potatoes in large bowl and add chopped eggs and dressing. Stir rather vigorously to coat the potatoes. Corners of the potato cubes will be bashed off a little and make the dressing creamier.
  4. Add more salt, relish, mayo, pepper or mustard to taste.
  5. Place in a 9x13 (23x33 cm) non-metal serving dish, cover and chill.
  6. Just before serving, slice remaining egg and place slices on top of the potato salad. Sprinkle with paprika.
Recipe Notes

Use russet potatoes instead of the waxier white, gold or red potatoes. The softer, more open texture of a russet allows the flavors of the dressing to permeate more completely than with other types. Adding a little vinegar to the cooking water prevents overcooking and ending up with mashed potatoes. Cutting uniformly-sized cubes is essential for even cooking.

Add some garlic powder or a cup of cooked, crumbled bacon for even more flavor.

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